Recipe: Easy Cherry Turnovers
These sweet little breakfast pastries are not only easy to make, but they’re the perfect blend of buttery pastry dough, tart cherries and sweet, creamy glaze. Learn how to make Chef Jill’s Easy Cherry Turnovers. The recipe is below!
2 cans store-bought crescent rolls
1-1.5 cups cherry pie filling ( or make filling-see below)
1 cup confectioners sugar
2 Tablespoons heavy cream (or milk or half & half)
¼ teaspoon vanilla extract
Preheat oven to temperature specified on crescent roll package. (Ours was 375 degrees F).
Prepare a large baking sheet with parchment paper or a silpat mat.
Unroll the crescent roll dough and separate the triangles.
Place a heaping tablespoon or so of cherry pie filling at the wide end of each crescent roll, and gently roll it up.
Place on baking sheet, and bake according to package directions, 10-12 minutes or until golden brown.
While baking, prepare the glaze.
Combine confectioners sugar, cream and vanilla in a small bowl and whisk until smooth.
The glaze should be thin enough to coat and run off a spoon, so add more sugar or liquid as needed to achieve desired consistency.
Generously pour glaze over hot rolls, and enjoy warm
Cherry pie filling:
5 to 6 cups fresh pitted sour cherries, about 2 1/2 to 3 pounds
1/2 cup water
2 tablespoons freshly squeezed lemon juice
2/3 to 1 cup granulated sugar
4 tablespoons cornstarch
1/4 teaspoon almond extract, optional
In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.
Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.
If using, stir in almond extract. Cool slightly before using as a topping.
If using sour cherries, you will need to adjust the amount of sugar. I’d recommend starting about ¾ cup and working your way up if more sweetness is needed.